Place brisket, yellow onion, chopped garlic cloves in a large Dutch oven. Add water to cover and bring to a boil.
Reduce heat, cover and simmer 2 ½ hours or until the brisket is tender. Drain brisket. (If you wish, you could keep the brisket covered with the cooking liquid and refrigerate it overnight. This will help prepare for the next day.)
In a small saucepan, mix together apple jelly, wine, mustard, green onions, salt, pepper and curry powder. Heat until the jelly melts.
Place brisket in a shallow roasting pan and brush some of the jelly mixture over the top. Bake at 325 degrees F. for 45 minutes, basting 3 or 4 times with the remaining jelly mixture.
Remove the meat to a platter to keep warm. Place the pan over 2 burners and add apple juice stirring to scrape up browned bits on bottom of pan. Bring to a boil over medium heat.
Boil, stirring until slightly thickened and reduced by about half. Pour into a gravy boat. Slice meat and garnish with the parsley. Serve with gravy.
